One of my sister in-law’s makes delicious thumbprint cookies. I could eat only that for the rest of my life and be completely satisfied. Alas, I cannot, and she lives about an hour away so I can’t just stop by her house and force ask her nicely to make them for me my kids.
  Since we’ve been on a no sugar kick lately, I decided to try my hand at baking sugarfree, gluten free, egg free (yada yada yada) cookies.
These were ah-mazing. 1st off I decided to use honey as the sugar substitute. Now I’ll be the first to tell the world that I am NOT a fan of honey. Just never was, so naturally I was a little hesitant to put it in. (It was all I had). But I think that’s what made the cookie so great. Maybe I do like honey after all!


(Valentine’s edition)
-2 cups almond flour
-1/2 tsp salt
-1/4 tsp baking soda
-1/4 tsp nutmeg
-1/4 c ghee or clarified butter, room temp
-1/4 c honey
-1 tbl pure vanilla extract
-all fruit raspberry jam

-Preheat oven to 325°
-Mix all dry ingredients into a bowl.
-Put in ghee, and vanilla extract. Combine with your mixer. While mixer is running add in your honey.
-Dough will be crumbly.
2 options:
1. Roll into balls and refrigerate for 20 min. Place on parchment paper. Press middle down, cook for 5 min, remove and fill with jam, place back into oven until cookie is golden brown.
2. Make a “crust” by pressing dough into baking dish. Poke a few holes in the bottom. Cook for 10 min. Remove and fill middle with jam. Place back in oven and cook another 10 min or until sides are golden brown.


My husband just informed me after consuming almost the whole thing that apricot jam would rock on this. 🙂

Let cool completely before eating

Whole30: no
Paleo: yes

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